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Full Online Book HomeLearning KitchenSouthwestern - Salad - Rice Salad
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Southwestern - Salad -  Rice Salad Post by :teaginc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :728

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Southwestern - Salad - Rice Salad

2 cups cooked rice
1 can corn, drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 can ripe sliced olives, drained
1 (16 oz.) can black beans, drained
1 1/2 cups salsa
1/2 tsp cumin
chopped parsley or cilantro as desired


Serve chilled. Or warm and put on a tortilla with strips of cooked chicken, turkey or steak for a wonderful burrito.

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-------- ------------ : 1 tablespoon vegetable oil 2 garlic cloves, minced 3 cups fresh corn kernels (about 6 ears) 2 cups diced peeled ripe mango (about 2 pounds) 1 cup chopped red onion 1 cup chopped red bell pepper 1/3 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 drained canned chipotle chile in adobo sauce, chopped 2 (15-ounce) cans black beans, rinsed and drained 8 cups gourmet salad greens Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until
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Southwestern - Salad -  Quick Picante Salad Toss Southwestern - Salad - Quick Picante Salad Toss

Southwestern - Salad -  Quick Picante Salad Toss
6 cups torn romaine 2 cups tortilla cips or corn chips 2 medium tomatoes, cut into thin wedges 2/3 cup ripe olive slices 1/3 cup Pace picante sauce 1/3 cup bottled Italian dressing 1/2 cup (2 oz.) freshly shredded cheddar or Jack cheese 3 cups crispy cooked bacon slices, crumbled Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine picante sauce and dressing in screw-top jar or small bowl; shake or mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional picante sauce. Makes 6 servings
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